Homemade Tagliatelle
Fresh tagliatelle from scratch gives silky pasta ribbons that hold both simple and hearty sauces well. This recipe for homemade tagliatelle shows how a classic …
Ingredienser
Instructions
Place tipo 00 flour and salt in a bowl or on a clean work surface.
Make a well in the center and add the eggs and egg yolks.
Gradually stir the eggs into the flour with a fork if making the dough by hand.
Continue kneading with your hands for at least 5 minutes, until smooth and elastic.
If using a stand mixer, add all the ingredients to the bowl and knead with a dough hook on low speed for at least 5 minutes.
Wrap the dough tightly in plastic and place it in the fridge for at least 30 minutes.
Roll the pasta dough thinly, either with a pasta machine or rolling pin, to about 2 mm thickness.
Sprinkle a little flour over the dough and fold it loosely.
Cut the dough into strips about 1 cm wide.
Let the tagliatelle air dry for about 30 minutes before boiling.
Nutrition per serving
Energi ca. 1193 kcal
Protein 48.3 g
Fett 23.4 g
Karbohydrater 189.6 g
Fiber 6.3 g
Sukker 1.8 g
Salt 0.4 g
Tips & tricks
Dust lightly with flour before folding and cutting the dough. This prevents the pasta ribbons from sticking together and makes the tagliatelle easier to cook evenly.
Did you know?
Homemade tagliatelle gets its good texture from an elastic pasta dough with eggs and extra yolks. Resting makes the dough more flexible because the gluten relaxes, and thin pasta ribbons cook very quickly. The width of tagliatelle makes it especially good with ragù and creamy sauces.
